Melt the butter with sugar and milk, set aside to cool to a lightly warm. Add yeast and mix to combine. Let it rest untill the bubbles appear, around 10 minutes

Sift the flour with cardamon and add to the yeast together with an egg. Knead to get elastic dough. If it’s too runny add some more flour. Cover and set asaide in a warm place to let it rise double, for around 1 hour

When doubled, put the dough to a lightly floured surface and roll into a 35 x 40 cm rectangle. Mix the butter with spices to get the filling and spread it all over the dough. Sprinkle with brown sugar and fold it 3 times on the longer edge. Fold the 1/3 from the upper side of the dough to the middle, then do the same with the lower part

Cut into 2 cm stripes

Cut each stripe half lenght almost to the end, leaving around 2 cm edge, not to let it rend. Strech each ending and curl them into rope shape, then connect the endings to create a nest. If they don’t want to glue together damp them a bit

Place the buns on the baking sheet with parchment paper, cover and let them double in size for around 30 mins – 1 hour

Pre-heat the oven to 200 C degrees. When the buns have risen brush them with whisked egg and sprinkle amply with sugar. Bake for around 20 min untill golden

I don’t like vodka and I never have. Maybe even I hate it. Maybe I’m not a real Polish or maybe I’m Polish who doesn’t like vodka. Simply. At least I can drink vanilla vodka. Also never as a pure vodka, only as a mixed drink, and from across all of them, the most complicated is the one with vanilla vodka and blackcurrant juice. But I love drinks. No matter if they’re with umbrella, rain boots or raincoat. They must be colourful, lovely and girly. Not too sweet but not too strong as well. Just perfectly spot on. Obviusly I don’t know how to prepare many of them, my liqour cabinet is also not stocked too impressively, not to say it’s trurly empty. Complication of preparing drinks is beyond my reach much more that most complicated 7 leyers cake. For all my life I pay a tribiute to traditional division between men and women’s roles in life. And as far I belive a man should care about a car, including car wash visits and vacuming, I also leave the choice of wine and overall cabinet service to the man. However I don’t want to go to extrems and I don’t demand from any man to rave about pink bubblegum flavoured vodka. Likewise to have any idea such an invention even exists. So I made it myself. It’s absolutely brilliant! Smells like a newborn Barbie and has lovely, delicate colour. And it taste like…. bubblegum 😀 I’m still not able to drink it pure but I think most of you will. Now I’m thinking what to mix it with. As I won’t ask any guy to experiment with a girly vodka. Boys aren’t familiar with such things.

składniki:

250 ml vodka

1 package bubblegums (6 cubes)

wykonanie:

Put the gums into the jar and pour vodka over them. Twist the jar and store in a dark, dark place for at least a week

Drain the vodka through the fine sieve and throw the gums to the trash, they’re not useful any more 😉

So if we already made it clear how high risk brings an ignorace of baking christmas cookies and how dangerous results it can cause, all of us prepared a few kilograms stock of speculoos and now we all consider waht to do with it. Everyone has probably some sweets consumption limit, ones lower, others higher. Well, fine, some don’t have it at all. Those will need to bake another batch expecially for this recipe. All the rest can use the supply, of course the amount that didn’t fit in Santa’s bag, to remake it with only a few simple moves into a delicious cookie spread and eat it with your toasts, sandwitches, pancakes or just eat it by spoon straight from the jar. Let’s not fool each others, that’s how usually end all the spreads, reputedly called the bread spreads. We all eat the from the jar. And a homemade ones are so much better as we can modify their taste. Cookie butters are not so much popular here, but even if they are widely available in you country, there’s nothing better than a homemade one!

Some time ago, or basically around two yeasr ago, roasted chestnuts became associated with pre – Christmas time. No, it’s not obvious as they’re rarerly seen in Poland and many people have still no idea what are they. I didn’t like them before, they were bizzare to me. But let’s be honest, I didn’t like most of foods with pistachios ahead. I wasn’t normal that only means. Now I am and I love chestnuts. Not only chestnut flour can hex some magical dishes but the fruits as well. Most of us pair them off with Paris but I’m not so sure if they’re not even more popular in Italy. And in th US. And, I hope, soon in Poland 😉 Anyway I will do my best and work hard to convince people here to their taste. They’re sugary, soft, little bit nutty and earthen. Roasting them is funnily easy and eating makes even more fun. And it can be a base for the next kitchen capers. For me winter wouldn’t have sense without roasted chestnuts. Ok, I know. Winter doesn’t have any sense at all. But now even Christmas would be less magical without those little loonies. Absolutely inexplicably they are blended to me with cute little girls with their curls taken directly from the hair curler wearing white fluffy angora hats giving lovely box of roasted chestnuts to their dads with two-days growth of hair and raindeer jumper. Or no, wait! I have an explication. TV commercials are stuffing us with such a beautiful picture where every one snowflake is perfectly regular but I can bet that each of us wants some piece of this commercial for herself. Most of you will choose the dad, others will go for the sweet girl orphaned at that moment. I’m taking chestnuts.

ingredients:

chestnuts

method:

Pre-heat the oven to 200 C degrees. Cut the top of each chestnut with the cross sign. Use a sharp knife as the shells are quite hard. Put them into the oven, place on the baking sheet and roast for around 30 min or untill soft (check it carefoully as they’re very hot)